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Emily Netuzed recipe book, August 1874
Page 20
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Aspic ala Belle Vie To make Stock for the Jelly, take about 3 lbs of Beef, the same of Veal, a Set of Sheeps feet & 1/2 lb of Ham, vegetables, Herbs & Spices. Let them Simmer 6 hours, clarify in the usual way adding 1 oz of Gelatine. Have ready some potted meat made with Beef, Ham & Tongue, proceed to fill up the Mould (which must be a plain oval one) by putting a layer of Aspic & one of potted Meat Cut into any Shape till the Mould is full - A Farci of Eggs Boil them hard, take out the yolks & make an omelette of them, then put it into the whites (cut in halves) & serve on Rice with Italian Sauce - A little grated Parmesan Cheese - may be put over the top. Capuchin Sauce for Fish Tarragon, Chervil Parsley & Shalots all chopped fine with oil & vinegar for boiled Herrings or any Fish - If for Salmon or rich Fish add a little Lemon Juice or Cayenne
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Aspic ala Belle Vie To make Stock for the Jelly, take about 3 lbs of Beef, the same of Veal, a Set of Sheeps feet & 1/2 lb of Ham, vegetables, Herbs & Spices. Let them Simmer 6 hours, clarify in the usual way adding 1 oz of Gelatine. Have ready some potted meat made with Beef, Ham & Tongue, proceed to fill up the Mould (which must be a plain oval one) by putting a layer of Aspic & one of potted Meat Cut into any Shape till the Mould is full - A Farci of Eggs Boil them hard, take out the yolks & make an omelette of them, then put it into the whites (cut in halves) & serve on Rice with Italian Sauce - A little grated Parmesan Cheese - may be put over the top. Capuchin Sauce for Fish Tarragon, Chervil Parsley & Shalots all chopped fine with oil & vinegar for boiled Herrings or any Fish - If for Salmon or rich Fish add a little Lemon Juice or Cayenne
Szathmary Culinary Manuscripts and Cookbooks
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